Every Bermudian household has their own recipe for Johnny Bread but Chef Daamian’s is a sure-fire winner in our book. Johnny Bread is yeastless so it can be quickly prepared to serve alongside a breakfast of bacon and eggs or a bowl of hot soup or chili.
Here, Chef Daamian cooks the dough in a hot skillet until it is puffed slightly and golden brown, and then dusts the Johnny Bread with powdered sugar and serves with sliced fresh strawberries. Simply Delicious!
Recipe from Chef Daamian, Ocean Echo Restaurant at the Reefs
Ingredients:
- 3 cups of flour
- ¾ cup of sugar
- 3 tsp baking powder
- 3 eggs, beaten
- 3 tbsp melted butter
- ¼ cup milk
- pinch of salt
Method:
- Combine the flour, sugar, baking powder and salt.
- Add the eggs and melted butter to the dry ingredients.
- Gradually add the milk and knead the dough until it comes together.
- Fluff the dough with your hands until it’s about one inch thick. Cut the dough with a cutter for desired size.
- Dredge in the flour and pan fry for 2 minutes on each side.
- Remove and serve.
Gosling’s Wine of the Week
GREG NORMAN SANTA BARBARA PINOT NOIR 2010
Gosling’s have paired Chef Daamian’s recipe of Johnny Bread with Greg Norman Santa Barbara Pinot Noir 2010 . The wine has lifted aromas of strawberry, black cherry and subtle earthy notes of crushed bay leaves, leading to a flavourful fruit forward palate. The juicy palate is highlighted by vanilla notes and a touch of cardamom. This well balanced wine is smooth and offers a bright acidity and a lingering finish.
The retail price is $23.50 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on October 1st, 2013
